So guess what I did on Sunday? OK, I suppose from the title of the post it’s obvious… I made Amarula cupcakes! And they disappeared pretty quickly, so I think I will call them a success. It was so much fun baking them after doing nothing but cleaning for the whole of last week. Although the cleaning was great and therapeutic too, I’m not complaining. My kitchen is (well, was) spotless.

Anyway, without further ramblings, here is the recipe. Remember, you can double/triple/quadruple it if you need.

Amarula Cupcakes (makes 12)

Ingredients:

1 cup sugar

115g butter

2 eggs

1.5 cups flour

1 tsp baking powder

1/4 cup Amarula

1/4 cup milk

Method:

Preheat your oven to 180 degrees.

Set aside a 12-cup cupcake tray with cupcake liners.

In a large-ish bowl, cream the butter until smooth.

Add the sugar gradually and beat until fluffy and white.

Add the eggs and mix well.

Add the dry ingredients in two parts, with the milk and Amarula inbetween.

Now you can spoon the batter into the cupcake liners. They should be about three-quarters full.

Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Amarula Buttercream

Ingredients:

4 cups icing sugar

125g butter

1/4 cup Amarula

additional milk

Method:

Cream the butter with an electric mixer until smooth and creamy, about 2 to 3 minutes.

With the mixer on low speed, add the icing sugar and Amarula.

If the icing is not creamy enough, you can add some more milk until it is smooth and creamy.